Horseradish mustard brings heat and bite to beef, making this a quick weeknight steak dinner that tastes purposeful. This shelf holds just what you need to build a crust that sticks and flavors the meat inside.

Serves 2. 20 minutes, 15 at the stove.

About 710 calories a serving, 88 g protein, 6 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two 6-ounce steaks dry with a paper towel and season each side with salt and pepper. Stir 3 tablespoons French's horseradish mustard with 2 minced garlic cloves in a small bowl.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat until the surface shimmers. Rub half the mustard mixture on both sides of each steak, place them in the pan, and sear for 4 minutes on the first side without moving them.4 min
3. Flip the steaks and sear for 3 minutes on the second side for medium-rare, or longer if you prefer them more done. A 6-ounce steak cooked this way reaches 130°F [54°C] internal temperature; let it rest for 3 minutes after cooking.3 min
4. While the steaks rest, add the 4 ounces fresh spinach to the pan with the meat drippings and toss until wilted, about 1 minute. Divide the spinach between two plates, top with the steaks, and serve warm.1 min

Note Swap the spinach for roasted potatoes if you have them. Leftover steak keeps three days refrigerated and is good sliced cold on toast. Serve with a simple green salad dressed in vinegar and oil.